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How To make Chicken Thighs with Aromatic Spices
Stephen Ceideburg 2 1/2 lb Chicken thighs, skinned
1/2 ts Coarsely ground black
-peppercorns 1/2 ts Cumin seeds
1/2 ts Dried oregano
2 Bay leaves
Salt 6 Cloves garlic, halved
1 1/2 tb Mixed-Spice Paste (recipe
-follows) 1 tb All-purpose white flour
1 md Onion, thinly sliced
4 Long banana peppers, cut
-into long strips 1 tb Vegetable or olive oil
2 tb Cider vinegar or to taste
Bring 7 cups water to a boil in a large saucepan, add chick- en (and a little more water to cover if needed). Skim off any grayish foam that rises during the first few minutes of simmering. Add black pepper, cumin, oregano, bay leaves, 1 tsp. salt and garlic. Partially cover and simmer gently for 20 to 25 minutes, until the juices run clear when the thighs are pierced with a knife (boned thighs will cook in 15 to 20 minutes). Remove from the heat and cool the chicken in the cooking liquid, if time permits. With a slotted spoon, remove thighs from the broth and set them on a plate. Strain broth, skim fat and set aside 2 1/2 cups in the refrigerator. Rub 1 Tbsp. Mixed Spice Paste over the side of the chicken that has been skinned and let it stand 1 hour uncovered in the refrigerator. Lightly dust the spice covered side of the chicken with flour, patting gently to evenly distribute it over the surface and remove any excess. Rinse onions, drain thoroughly and set aside with chilies. Set a large nonstick skillet over medium heat, add oil, and when it is hot, add chicken, spice-side down, and fry until crisp, about 4 to 5 minutes. Drain on paper towels and keep warm in a 200 degree F. oven. Return the pan to the heat and add onions and chilies. Cook over medium for 4 to 5 minutes, stirring occasionally, until the onions soften. Add
vinegar, reserved broth and remaining 1/2 Tbsp. spice paste, stirring to dissolve the paste. Simmer for several minutes to blend the flavors. Taste for salt and vinegar. Place 2 thighs in each of 4 bowls. Top with a portion of the onion mixture and the broth. 234 CALORIES PER SERVING: 30 G PROTEIN, 7 G FAT, 13 G CARBO- HYDRATE; 208
MG SODIUM; 77 MG CHOLESTEROL. From Authentic Mexican: Regional Cooking from the Heart of Mexico by Rick Bayless with Deann Groen Bayless (William Morrow & Company, 1987). Posted by Stephen Ceideburg
How To make Chicken Thighs with Aromatic Spices's Videos
MADRAS MASALA CHICKEN CURRY | CHICKEN MADRAS RECIPE | CHICKEN CURRY
Madras Masala Chicken Curry | Chicken Madras Recipe | Madras Chicken Curry | Chicken Recipe | Chicken Gravy Recipe | Madras Chicken | Masala Chicken Curry | Chicken Madras | Spice Eats Chicken Curry
Ingredients for Madras Masala Chicken Curry:
(Tsp-Teaspoon; Tbsp-Tablespoon)
- Chicken - 500 gms (curry cut pieces with bones)
For Marination:
- Salt- 1 tsp
- Turmeric Powder- 1/2 tsp
For the Masala Paste:
- Refined Oil- 1.5 tbsp
- Cumin Seeds- 1 tsp
- Coriander Seeds- 2 tbsp
- Fennel Seeds- 1 tsp
- Whole Black Peppercorns- 1 tsp
- Whole Dried Red Chillies, cut- 5-6
- Onions, thick sliced- 2 small (120 gms)
- Ginger, chopped- 1” piece( 8 gms)
- Garlic cloves- 6( 8 gms)
- Green Cardamom- 3
- Cloves-3
- Cinnamon- 1 small
- Star Anise- 1
- Red Tomatoes, sliced- 2 small (100 gms)
- Salt- 1/2 tsp
Other Ingredients:
- Bay Leaf- 2 (cut)
- Curry Leaves- 15-20
- Refined Oil- 3 tbsp
Preparation:
- Marinate the chicken pieces with salt and turmeric powder. Mix well and set aside for 30 mins.
- For the Masala paste, heat oil and add all the whole spices like cumin, coriander & fennel seeds, whole black peppercorns and lastly the whole red chillies (cut). Give a mix and fry on low heat for around 2 mins.
- Now add the thick sliced onions and mix and fry on medium heat for 2 mins.
- Now reduce heat and add the chopped ginger, garlic and whole spices (green cardamom, cloves, cinnamon & star anise). Mix and fry on low heat for 2 mins.
- Lastly add the sliced tomatoes & 1/2 tsp salt. Give a mix and fry on medium heat for 3 mins till tomatoes are soft.
- Remove to a plate and allow it to cool.
- Now transfer this to a grinder/blender jar and first coarse grind it.
- Add 1/2 cup water and blend it to a smooth paste.
Process:
- Heat 3 tbsp oil in a pan/kadhai and add the cut bay leaves and curry leaves.
- Give a stir and then add the marinated chicken pieces.
- Mix and fry on high heat for 3 mins and then on medium heat for another 2-3 mins till the chicken pieces are browned.
- Now add the Masala paste made earlier and mix & fry on medium heat for 6-7 mins till the masala is fried well and oil separates.
- Now add 200 ml water, give a mix and cover & cook on low heat for 15-20 mins till chicken is tender and oil separates.
#madrasmasalachicken #chickenmadras #masalachickencurry #chickencurry #chickengravy #chickenrecipe #spiceatsrecipes #spiceeatschicken #spiceeats
Chilli Chicken With Ginger & Coriander | Gordon Ramsay
This aromatic dish combines some exciting and exotic flavours to create a stress free dinner that's sure to spice up your evening meal.
#GordonRamsay #Cooking
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???? How a Chinese Chef cooks Chicken Thighs (煎雞扒)!
Watch Daddy Lau teach us how to make pan-fried chicken thighs! This is the perfect recipe for a quick weeknight dinner that also happen to be the best chicken thighs I’ve ever tasted. Seriously.
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⏲ CHAPTERS ⏲
00:00 - Start preparing chicken
00:43 - On chicken thighs
01:46 - Debone & trim chicken thighs
03:00 - Prepare marinade
04:10 - Cut aromatics
04:54 - Marinate chicken thighs
05:58 - Coat chicken thighs
06:57 - Heat the pan & tips
08:27 - Add oil & start pan-frying
11:09 - Add aromatics
11:33 - On cooking wine
13:16 - Add final seasoning & reheating
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???? OTHER CREDITS ????
Produced by Randy Lau, Grace Phan-Nguyen
Edited by Willard Chan, Nicole Cheng
Translation by Arlene Chiu, David Loh
Intro Flute Music - Performed by Daddy Lau
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The Chicken Curry I eat every week
How to make this delicious chicken curry. This recipe is easy to make, tastes amazing, and is actually cheap. Please enjoy this Sri Lankan coconut chicken curry.
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Equipment Used In The Video -
Essteele Per Vita Covered Sauteuse 28cm -
Maxwell & Williams Salt Pig -
Peugeot 9-Inch Pepper Mill -
Global Maple Board Cutting Board -
Pyrex Glass Measuring Jug -
Measuring Cups and Spoons Set -
Mixing Bowl 4 Piece Set -
Microplane Zester/Grater -
KitchenAid Stainless Steel Box Grater -
Stainless Steel Tongs -
Small Glass Bowls Set of 8 -
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Serves - 2-3
Ingredients -
1 - Brown (Yellow) Onion, Sliced
4 - Garlic Cloves, Minced
25g (0.8oz) - Ginger, Peeled & Minced
2 Tbsp (50g) + 1 tsp (10g) - Coconut Oil or Olive Oil
750g (1.6lbs) - Chicken Thigh
3 tsp (7g) - Ground Cumin
2 tsp (3g) - Ground Coriander
1/2 tsp (1.5g) - Ground Cloves
2 tsp (6g) - Smoked Paprika
2 tsp (5g) - Ground Turmeric
4 - Cardamom Pods
3/4 Cups (180ml) - Chicken Stock or Vegetable Stock
12g (0.4oz) - Desiccated Coconut (Optional)
2 Cups (500ml) - Coconut Milk
Seasoning To Taste
Garnish -
Roasted & Chopped Cashew Nuts
1 - Spring Onion (Scallion), Green Stem Only, Thinly Sliced
1 - Long Red Chilli or Birdseye Chilli, Thinly Sliced
Coriander (Cilantro)
Rice -
1 Cup (195g) - Basmati Rice, Washed
2 Cups (500ml) - Cold Water
2 - Kaffir Lime Leaves (Optional)
Seasoning To Taste
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#chickencurry #curry #easycurry
Asian chicken thighs – Quick and easy oven baked recipe (updated)
Today's menu is Baked Asian Chicken Thighs (焗五香鸡腿).
I use Chinese five-spice powder as the main ingredient. Marinate with soy sauce and an array of seasonings overnight.
It is quick and easy, and most of all, juicy and delicious.
=======================================================
Here is the recipe for you if you want to try it:
(Full details at )
Ingredients:
4 chicken thighs (about 1100g)
3 tbsp light soy sauce
1. 5 tsp salt
1. 5 tbsp five-spice powder
6 cloves garlic, minced
15g ginger, minced
1 tbsp cooking oil
2 tbsp cooking wine
2 tsp sesame oil
2 tbsp oyster sauce
2 tbsp sugar
1 tsp ground white pepper
Method;
- Place the chicken thighs in a large bowl.
- Add all the ingredients and mix well with the chicken thigh. Marinate overnight.
- Arrange the chicken thigh on the roasting rack. Bake the chicken at 190°C/375°F for 30 minutes.
- Turn over the chicken thigh, then drizzle the leftover marinade on the chicken.
- Continue baking for another ten minutes, or until it reaches the desired color.
#AsianChickenThighs #五香鸡腿 #AsianChickenRecipe
===========================
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Easy Sweet and Spicy Baked Chicken Thighs Recipe
I love an easy dinner and this easy baked sweet and spicy chicken thighs recipe is deliciously simple to make! you will be hooked!
KITCHEN UTENSILS
Get the cast iron pan here:
FILMING EQUIPMENT
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INGREDIENTS
5 bone in chicken thighs (about 2 lbs)
1/4 cup brown sugar
1 tsp garlic powder
1 tsp onion powder
1 tsp oregano
1/2 tsp paprika
1/2 tsp cayenne pepper
1/4 tsp red pepper flakes
salt and pepper to your taste ( i used 1 tsp salt & 1/4 tsp black pepper)
3 Tbs butter (i used salted butter)
PLEASE SUBSCRIBE
#bakedchickenthighs